Easy Vegan Camembert

Today we are making a quick vegan camembert cheese, this one comes together in under 20 minutes and requires no aging, and is going to have that great flavor and beautiful rind.

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Easy Vegan Cheese Recipes:

Nut Free Recipes

🌿 RECIPE🌿

Yields: 3 servings

Prep time: 10 minutes ready in: 3 hours

INGREDIENTS

1 cup raw cashews

1 cup water

¼ cup apple cider vinegar

½ cup plain, unsweetened, non-dairy yogurt

½ cup+1/2 cup refined coconut oil, melted

1 teaspoon nutritional yeast

1 teaspoon salt

1 cup water

1 tablespoon of tapioca starch

1 tablespoon + ¼ cups potato starch

1 teaspoon kappa carrageenan

1 teaspoon lemon juice

Salt to taste

INSTRUCTIONS

1. To soften the cashews soak 1 cup of cashews overnight in a fourth cup of apple cider vinegar and 1 cup of water.*

2. Add the softened cashews and 1 cup of the mixture it was soaking in. Add all other ingredients and blend until smooth.

3. Transfer the mixture to a large saucepan over medium-high heat and cook, whisking constantly. Stir until the mixture is thick and pulls away from the sides of the pan, 3- 5 minutes. If it becomes clumpy and hard to stir it has been overheated. Just add in a little plant based milk 1 tbsp at a time to thin it out.

4. Grease an 8-inch (20-cm) round baking dish and pour in the hot cheese mixture. Place in the fridge to set for an hour. Then remove and cover with a cheesecloth or clean dish towel. Let cool in the refrigerator for a couple more hours until outside is firm.

5. To make the rind simply blend together ½ cup of melted coconut oil and ¼ cup of potato starch.

6. Remove the “cheese” from the cheesecloth and lay out a piece of parchment paper.

7. Place your cheese block on a wire rack over the paper . Then slowly pour over the mixture. This will set quickly so make sure you pour on an even layer.

8. Allow the top to sit and dry for 10-20 minutes then flip and fill in the other side let it dry for another 5 minute.

9. Serve and enjoy.

To Bake

10. Score the top of the block to allow air to release.

11. Cook at 350F degrees for about 20 minutes until the outer edges become golden.

🍍 Pro Tips:

*Sub the Kappa Carrageenan for Agar Agar. This will result in a less firm, more rubbery cheese.

*Sub one cup of silken tofu or sunflower seeds for a nut free version. Note the silken tofu version should not be baked, as it will change the texture to more of a quiche like consistency.

*Cashews can also be boiled to soften quickly in the avc and water mixture.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!